World Health Organization : (Emro) Regional Office for the Eastern Mediterranean, Year 1993, Hrh 530-E L: First Regional Meeting on Continuing Education for Health Personnel

By World Health Organization

Book Id: WPLBN0000070796
Format Type: PDF eBook:
File Size: 0.8 MB
Reproduction Date: 2005

Title:	World Health Organization : (Emro) Regional Office for the Eastern Mediterranean, Year 1993, Hrh 530-E L: First Regional Meeting on Continuing Education for Health Personnel
Author:	World Health Organization
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Health Organization, B. W. (n.d.). World Health Organization : (Emro) Regional Office for the Eastern Mediterranean, Year 1993, Hrh 530-E L. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
1.1 Introduction Nutrition policy is not a new concept. Historically, in situations of food shortage, various coordinated sets of action have been taken, often on government initiative, to assure the nutritional quality and safety of the food supply to the population. The intention of these actions may also - at least in later years - explicitly be to promote health and improve dietary habits. Many terms have been used to designate nutrition policy through the years: nutrition planning, multisectoral nutrition planning, nutrition strategy. food and nutrition strategy, food and nutrition policy. food supply and nutrition policy. food health policy and food health strategy. All these terms, however, refer to the same kind of analysis and action. Nutrition policy-making enjoyed an increased popularity in the early 1970s. Such policies were mainly regarded as appropriate for developing countries, and their objective was usually to alleviate hunger and malnutrition. For various reasons, however, they did not prove a particularly potent weapon against those menaces. One of the reasons was of course that the causes of hunger and malnutrition are basically linked with societal inequities - which are not easily addressed by nutritional analysis alone. Nutrition policy-making in the 1970s was probably also afflicted to some extent by analysis paralysis, as ic was termed at the workshop. Food, nutrition and health, being matters that concern a variety of sectors, are fertile fields for analysis. Consequently, the process of turning nutrition planning into political action was often impeded by a desire on che part of many of its proponents to be systematic rather than opportunistic. This satisfied analysts but failed to excite decision-makers. So towards the end of the 1970s nutrition policy-making was no longer in vogue in all but a few countries around the world.

Table of Contents
CONTENTS 1. Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1 Introduction.......................................................... 1.2 Scope and purpose of the meeting. .. .. .. .. .. ..................... 1.3 Agenda ............................................................... 1.4 Nutrition policies in Northern Europe . . . . . . . . . . . . 1.5 Collaboration with f.oo.d .pr.od.uc.er.s .an.d .ma.nu.fa.ct.ur.er.s . .. .. .. .. .. 1.6 Consumer interest 2. Overview of nutrition policy-making in Europe and the United States 22..12 DFeinnlmaanrdk . ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 2.3 France 2.4 Hungary . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.5 Netherla.nd.s . .. .. ....... .. .. ....... .. ....... .. .. ....... .. .. - 22..67 NPoorlwaanyd .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 22..89 USnwietdeedn Kingdom .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 2.10 United States 3. The need for a nutrition information system . . . . . . . . . . . . 3.1 What people eat and how it influences their health . . . . . . 3.2 Data on food behaviour . . . . . . . . . . . . . . . . . . . . 3.3 Secular ch.an.ge.s .in. d.ie.ta.ry. h.ab.it.s:. .th.e .ex.am.pl.e .of. t.he. U.ni.te.d . States 4. Setting objectives for a nutrition policy . . . . . . . . . . . . . 1 Nutrient goals, and food goals or forecasts . . . . . . . . . 4.2 Nutritional recommendations, goals and Forecasts . . . . . . . 4.3 Dietary guidelines . . . . . . . . . . . . . . . . . . . . . . 4.4 Consistency of advice . . . . . . . . . . . . . . . . . . . . k.5 Frequency of revision . . . . . . . . . . . . . . . . . . . . 5. Measures for .nu.tr.it.io.n .po.li.cy. i.mp.le.me.nt.at.io.n:. .fo.od. a.va.il.ab.il.it.y . . and quality 55..12 MMeaarkseutriensg tfhaotr ceisn falnude nfcoeo fdo aovda aivlaaiblialbiitlyi t.y .an.d .qu.al.it.y . .. .. .. .. 5.3 New food technology - biotechnology . . . . . . . . . . . . . 5.4 Masscatering . . . . . . . . . . . . . . . . . . . . . . . . 5 . 5 Wholesalelretail marketing systems . . . . . . . . . . . . . . 5.6 The use of price to influence food availability . . . . . . . 5.7 Planning a nutrition intervention: lessons from Heartbeat . +